Cook time: 30 min
- Olive oil
- 1 pound well-marbled chuck roast, cut into very small cubes, or ground beef
- Kosher salt
- Freshly ground black pepper
- 1cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried Turkish oregano
- 1/2 teaspoon dried basil
- 1 cup red wine
- 2 cups beef stock or water
- 1 cup strained tomatoes
- 1 to 2 tablespoons milk or cream (optional)
- 1 pound sturdy pasta, such as calamaritti, rigatoni, penne, farfalle
- Grated Parmesan, for garnish
- Fresh parsley, chopped, for garnish
- Heat oven to 350° F.
- Heat a 14-inch sauté pan (with a lid) over medium-high heat. When it is hot, add the olive oil, swirl the pan and add the beef. Season it with a healthy pinch of salt and a few grinds of pepper. Stir and brown it on all sides.
- Add the onion, carrots, celery, garlic, and herbs, and stir.
- Add the red wine and let it reduce to a tablespoon or so.
- Add the tomatoes, 2 cups of water, and the dairy (if using). Stir, taste, and add salt and pepper as necessary. Bring the mixture to a boil and add the pasta. Shake the pan to spread the pasta evenly across the pan, and bring it all back to a boil.
- Put a lid on it, place it into the oven, and set a timer for 20 minutes.
- When the timer sounds, remove the pan from the oven, remove the lid, stir and taste a piece of the pasta. If it is still crunchy, put the lid back onto the pan and put it back into the oven for another 10 minutes.
- Remove the pasta from the oven. Top with lots of Parmesan and parsley and serve.